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| Home>Greek>Boiling> Greek-Style Couscous Salad |
 Method:Boiling
1. Formula
- 1 cup whole wheat couscous, uncooked
- 1 cup halved cucumber slices
- 1 large tomato, chopped
- 1 (4 ounce) package ATHENOS Traditional Crumbled Feta Cheese
- 1 teaspoon dill weed (optional)
- 1/2 cup KRAFT LIGHT DONE RIGHT Italian Reduced Calorie Dressing
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- COOK couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in a large bowl; cool 10 min.
- ADD remaining ingredients; toss lightly. Cover.
- REFRIGERATE at least 1 hour to allow flavors to blend.
4. Remark
Notes:Great Substitute
Substitute 1 Tbsp. chopped fresh dill or mint for the dill weed.
Variation
Substitute 4 cups cooked bulgur wheat for the cooked couscous, preparing as directed on package.
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( From:Kraftfoods.com ) |
( read Greek-Style Couscous Salad ) |
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| Pre:Rice-and-Dill-Stuffed Zucchini Next:Mediterranean Chicken and Sausage |
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